Directions

Whisk together the mashed potatoes, 1 1/2 cups of the broth, ginger, allspice, and nutmeg in a medium saucepan and bring to a simmer over high heat. Reduce the heat to low and cook, stirring occasionally, for 10 minutes. Whisk in the 1/4 cup creme fraiche and more broth, if needed, and cook for 5 minutes.

Whisk together the remaining 1/4 cup of creme fraiche and chipotle puree in a small bowl, and season with salt and pepper. Ladle the soup into bowls and top with a dollop of the creme fraiche, some cilantro leaves and some of the tortilla chips.

Mashed sweet potatoes:

4 tablespoons unsalted butter

1 cup whole milk

1/2 cup heavy cream

1 tablespoon chipotle chile puree

5 large sweet potatoes boiled until just cooked through and peeled

2 tablespoons pure maple syrup

2 tablespoons honey

1 teaspoon ground cinnamon

Salt and freshly ground black pepper

Combine the butter, milk, cream and chipotle puree in a small saucepan and bring to a simmer.

While the potatoes are hot, run them though a ricer into a large bowl. Add the warm milk mixture, syrup, honey, cinnamon and salt and pepper and mix until combined.

In a large skillet, melt bacon drippings or butter. Pour apples evenly over skillet bottom. Sprinkle lemon juice over them, then brown sugar, then salt. Cover and cook over low heat for 15 minutes until apples are tender and juicy. Sprinkle with cinnamon and nutmeg.